By Vina Medenilla
When the name Pablo “Chef Boy” Logro comes to mind, many would describe him as a celebrity chef who has not only been sharing his scrumptious recipes, but also someone who spreads his vibrant, positive energy through the small screen.
Logro has become popular through his cooking shows like “Kusina Master” and “Idol sa Kusina” along with his signature taglines, “Yum, yum, yum!” and “Ping, ping, ping!.”
But before his success as a cooking show host, Logro also spent several years working in the culinary scene in and outside the country.
At a young age, he worked as a dishwasher and fulfilled other kitchen tasks that allowed him to become acquainted with different dishes and ingredients.
He also worked abroad for 10 years as the personal chef of the former sultan of Oman.
When he came back home, Logro was recognized as the highest-paid chef and first Filipino executive chef in a five-star hotel in the Philippines.
Later on, Logro was able to establish his own culinary school in Cavite called the Chef Logro’s Institute of Culinary & Kitchen Services (CLICKS).
Building a retirement farm
After several years of working in the culinary industry, Logro was also able to invest in properties, including farmland in Davao de Oro. He started developing this five hectare farm in 2019.
Logro decided to stay in the province with his family during the quarantine period. Today, the chef spends most of his time tending to his farm and expanding the selection of crops on it. After over a year of lockdown farming, he now harvests and uses fresh ingredients for family meals.
Logro grows vegetables mentioned in the Filipino folk song “Bahay Kubo” and other crops such as corn, banana, blue ternate, and adlai.
He also started posting vlogs about his recipes and farm updates on his YouTube channel. Logro gave a tour around his farm, too.
On one of his farm videos, he showed his four-year-old mahogany trees that serve as a pathway leading to his cornfield.
As he roamed around the area with a basket in his hand, he harvested corn, tomatoes, squash, cucumber, sitaw, alugbati, and more.
He said in Taglish, “Now, [since] I’m going to make a salad, I will [harvest] the cucumber that I planted three to four months ago.”
During harvest time, Logro uses these fresh fruits and veggies to make healthy meals for their household.
“Aside from having meals to serve [on the table], crops can also [be used] to make juice, or even added into the rice,” said the chef while collecting his blue ternate or butterfly pea (Clitoria ternatea).
There’s also a fish pond, chicken coop, and pool inside the property, where squash plants abundantly grow on an arch.
Of course, there’s also a kitchen studio on-site, which he showed on part two of his farm tour. Activities like zipline will also be available for additional farm attractions.
Logro’s agritourism farm is still in progress, and he envisions the farm to be complete and fully developed within 2021.
Watch his farm tour vlog here.